CN111194893A - Green tea flavored jelly - Google Patents
Green tea flavored jelly Download PDFInfo
- Publication number
- CN111194893A CN111194893A CN201811374643.7A CN201811374643A CN111194893A CN 111194893 A CN111194893 A CN 111194893A CN 201811374643 A CN201811374643 A CN 201811374643A CN 111194893 A CN111194893 A CN 111194893A
- Authority
- CN
- China
- Prior art keywords
- green tea
- jelly
- powder
- stirring
- sago
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 44
- 235000009569 green tea Nutrition 0.000 title claims abstract description 37
- 235000015110 jellies Nutrition 0.000 title claims abstract description 35
- 239000008274 jelly Substances 0.000 title claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 11
- 108010011485 Aspartame Proteins 0.000 claims abstract description 11
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000605 aspartame Substances 0.000 claims abstract description 11
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 11
- 235000010357 aspartame Nutrition 0.000 claims abstract description 11
- 229960003438 aspartame Drugs 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 11
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 11
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 11
- 235000010447 xylitol Nutrition 0.000 claims abstract description 11
- 239000000811 xylitol Substances 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 11
- 229960002675 xylitol Drugs 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 235000013616 tea Nutrition 0.000 abstract description 9
- 206010028980 Neoplasm Diseases 0.000 abstract description 6
- 201000011510 cancer Diseases 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 206010061218 Inflammation Diseases 0.000 abstract description 3
- 230000003467 diminishing effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000004054 inflammatory process Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- 229940106705 chlorophyll Drugs 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a green tea jelly which is prepared from the following raw materials in parts by weight: 10-15% of green tea powder, 58% of sago, 8-12% of xylitol, 810% of honey, 1-2% of jelly powder, a proper amount or 0.05% of aspartame, 0.03% of potassium sorbate and the balance of water. The green tea in the green tea jelly is rich in nutrition, fine in taste, unique in flavor and popular with the public, and the natural nutritional ingredients in the green tea have special effects of preventing aging, preventing cancer, resisting cancer, sterilizing, diminishing inflammation and the like, are beyond the reach of other teas, and are health-preserving and health-care foods.
Description
Technical Field
The invention belongs to the field of health-care jelly processing, and particularly relates to green tea jelly.
Background
The jelly has the advantages of low energy and suitability for both the old and the young.
The green tea is prepared by fermenting, retains natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechin, chlorophyll, caffeine, amino acids, vitamins, etc. The natural nutrient components in the green tea have special effects of anti-aging, cancer prevention, cancer resistance, sterilization, inflammation diminishing and the like, and are beyond the reach of other tea. The green tea is prepared from tea shoots as raw materials by typical processes of de-enzyming, rolling, drying and the like. The color of the dry tea and the tea soup and the tea bottom after being brewed are mainly green, so the tea is named as green tea.
Disclosure of Invention
The invention aims to provide a green tea jelly, which increases the eating method of green tea and enriches and improves the dietary nutrition of people.
The green tea jelly is prepared from the following raw materials in parts by weight: 10-15% of green tea, 5-8% of sago, 8-12% of xylitol, 8-10% of honey, 1-2% of jelly powder, a proper amount or 0.05% of aspartame, 0.03% of potassium sorbate and the balance of water;
the manufacturing method comprises the following steps:
① selecting green tea powder with pure fragrance and bright color;
② boiling sago in 5-6 times of boiled water for 10 min under stirring to avoid sticking, and taking out when it is translucent, washing with cold water, and draining;
③ placing water and jelly powder in a container, heating while stirring to boil for 1 min, adding xylitol and potassium sorbate to dissolve;
④ adding green tea powder and cooked sago, heating to 100 deg.C, and stirring;
⑤ cooling to 40-50 deg.C, adding Mel and aspartame, stirring, and making into jelly with jelly machine.
The green tea in the green tea jelly is rich in nutrition, fine in taste, unique in flavor and popular with the public, and the natural nutritional ingredients in the green tea have special effects of preventing aging, preventing cancer, resisting cancer, sterilizing, diminishing inflammation and the like, are beyond the reach of other teas, and are health-preserving and health-care foods.
Detailed Description
Example one
The green tea jelly is prepared from the following raw materials in parts by weight: 10% of green tea, 5% of sago, 8% of xylitol, 8% of honey, 1% of jelly powder, 0.05% of proper amount of aspartame, 0.03% of potassium sorbate and the balance of water;
the manufacturing method comprises the following steps:
① selecting green tea powder with pure fragrance and bright color;
② boiling sago in 5-6 times of boiled water for 10 min under stirring to avoid sticking, and taking out when it is translucent, washing with cold water, and draining;
③ placing water and jelly powder in a container, heating while stirring to boil for 1 min, adding xylitol and potassium sorbate to dissolve;
④ adding green tea powder and cooked sago, heating to 100 deg.C, and stirring;
⑤ cooling to 40-50 deg.C, adding Mel and aspartame, stirring, and making into jelly with jelly machine.
Example two
The green tea jelly is prepared from the following raw materials in parts by weight: 13% of green tea, 6.5% of sago, 10% of xylitol, 9% of honey, 1.5% of jelly powder, 0.05% of aspartame, 0.03% of potassium sorbate and the balance of water;
the manufacturing method comprises the following steps:
① selecting green tea powder with pure fragrance and bright color;
② boiling sago in 5-6 times of boiled water for 10 min under stirring to avoid sticking, and taking out when it is translucent, washing with cold water, and draining;
③ placing water and jelly powder in a container, heating while stirring to boil for 1 min, adding xylitol and potassium sorbate to dissolve;
④ adding green tea powder and cooked sago, heating to 100 deg.C, and stirring;
⑤ cooling to 40-50 deg.C, adding Mel and aspartame, stirring, and making into jelly with jelly machine.
EXAMPLE III
The green tea jelly is prepared from the following raw materials in parts by weight: 15% of green tea, 8% of sago, 12% of xylitol, 10% of honey, 2% of jelly powder, 0.05% of aspartame, 0.03% of potassium sorbate and the balance of water;
the manufacturing method comprises the following steps:
① selecting green tea powder with pure fragrance and bright color;
② boiling sago in 5-6 times of boiled water for 10 min under stirring to avoid sticking, and taking out when it is translucent, washing with cold water, and draining;
③ placing water and jelly powder in a container, heating while stirring to boil for 1 min, adding xylitol and potassium sorbate to dissolve;
④ adding green tea powder and cooked sago, heating to 100 deg.C, and stirring;
⑤ cooling to 40-50 deg.C, adding Mel and aspartame, stirring, and making into jelly with jelly machine.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (1)
1. The green tea jelly is characterized by comprising the following raw materials in parts by weight: 10-15% of green tea, 5-8% of sago, 8-12% of xylitol, 8-10% of honey, 1-2% of jelly powder, a proper amount or 0.05% of aspartame, 0.03% of potassium sorbate and the balance of water; the manufacturing method comprises the following steps:
① selecting green tea powder with pure fragrance and bright color;
② boiling sago in 5-6 times of boiled water for 10 min under stirring to avoid sticking, and taking out when it is translucent, washing with cold water, and draining;
③ placing water and jelly powder in a container, heating while stirring to boil for 1 min, adding xylitol and potassium sorbate to dissolve;
④ adding green tea powder and cooked sago, heating to 100 deg.C, and stirring;
⑤ cooling to 40-50 deg.C, adding Mel and aspartame, stirring, and making into jelly with jelly machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811374643.7A CN111194893A (en) | 2018-11-19 | 2018-11-19 | Green tea flavored jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811374643.7A CN111194893A (en) | 2018-11-19 | 2018-11-19 | Green tea flavored jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111194893A true CN111194893A (en) | 2020-05-26 |
Family
ID=70741408
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811374643.7A Pending CN111194893A (en) | 2018-11-19 | 2018-11-19 | Green tea flavored jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111194893A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113768111A (en) * | 2021-08-04 | 2021-12-10 | 康睿食品有限公司 | Jasmine milk jelly and production process thereof |
-
2018
- 2018-11-19 CN CN201811374643.7A patent/CN111194893A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113768111A (en) * | 2021-08-04 | 2021-12-10 | 康睿食品有限公司 | Jasmine milk jelly and production process thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200526 |
|
| WD01 | Invention patent application deemed withdrawn after publication |